by Beth Heiserman, Reyes Winery
This month’s recipe for Muscat Bars features 2012 Reyes Winery Muscat. This was a limited production wine. We have brought six cases out of the Reyes Winery’s cellar to share this month. It has notes of peaches and honey with a tangerine finish. It’s remarkably delicious on its own. It also pairs well with spicy sesame chicken, peach Stilton cheese or a peach galette with honey-infused goat cheese.
1 3/4 cups AP flour
1/2 cup powdered sugar
1 teaspoon mace or nutmeg
1 cup butter, softened
1/2 cup of sugar
1/4 cup AP flour
1/2 teaspoon baking powder
1/3 cup Reyes Winery Muscat
1. Preheat oven at 350 degrees
2. In stand or hand mixer, combine base ingredients until flaky and crumbly
3. Press ingredients into a greased 13×9 baking dish
4. Bake 25 minutes
5. Beat eggs, slowly; add sugar, AP flour and baking powder.
6. Stir in Reyes Winery Muscat
7. When base is done, pour filling over warm base.
8. Bake 20-25 minutes
10. Dust with powder sugar
National Wine and Cheese Day at Reyes Winery
Reyes Winery will be hosting a “Vertical Wine Tasting” on Saturday, July 12 from 12 p.m. – 2 p.m. Guests are encouraged to arrive 15 minutes early to check in. The event will begin promptly at noon.
Muscat wines from 2011-2016 will be served at the tasting, along with Sweet Serenity, a dessert wine made from Reyes’ 2009 Muscat. Sweet Serenity won “Gold & Best in Class” in the 2014 Long Beach Grand Cru, and a bronze in the 2014 Los Angeles International Wine Competition. The 2009 Muscat wine has been aged into an old-world style dessert wine and has just the right touch of wood. It has aromas of burnt caramel, dried apricots and candied ginger. It pairs well with soft cheeses after dinner or cinnamon sugared zeppolli.
July 25 is National Wine and Cheese Day. Social media has a hashtag for it, #NationalWineAndCheeseDay. Join the movement and drink lots of Reyes Winery Mucsat. Take a photo of you, your wine and your wine glass and post it along with the hashtags #MuscatWine and #ReyesWinery.